Working with 1 piece at a time, sprinkle tofu on both sides with salt mixture. Dip tofu into egg-white mixture, then crumb mixture to coat on all sides. Place on rimmed baking sheet. DO AHEAD Can be made 4 hours ahead. Refrigerate.

NOODLES, GARNISHES, AND EGGS

Cook rice noodles in large saucepan of boiling salted water until just tender, about 7 minutes. Drain. Rinse with cold water to cool quickly and drain again. Transfer to large bowl; mix in hoisin and oil to coat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Fill large bowl halfway with cool water. Pour enough water into large skillet to reach depth of 1 1/2 inches; bring to simmer. Reduce heat to medium-low. Salt water generously. Working with 1 egg at a time, crack 4 eggs and drop each into water. Simmer very gently until whites are set but yolks are still soft, spooning simmering water over yolks occasionally, about 3 minutes. Using slotted spoon, transfer poached eggs to bowl of cool water. Repeat with remaining 4 eggs. Reserve skillet with water. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 300°F. Place rimmed baking sheet in oven. Add enough oil to another large skillet to reach depth of 3/4 inch. Heat oil to 350°F. Fry tofu, 4 pieces at a time, until golden brown and crisp, 3 to 4 minutes per side. Transfer fried tofu to baking sheet in oven to keep warm.

Bring Lemongrass Broth to simmer in large pot. Add bok choy and shiitakes. Simmer until vegetables are tender, about 6 minutes. Add noodles; simmer 2 minutes. Season with salt and pepper.

Bring water in reserved skillet back to simmer and rewarm eggs in water 15 to 30 seconds. Transfer each egg to small bowl. Divide broth, noodles, and vegetables among 8 large bowls. Top each with 2 tofu pieces. Serve pickled radishes and eggs in small bowls alongside (eggs should be added to soup so yolks will enrich broth).